Chemistry of Food Composition Flashcards
What are living things made up of?
Carbon Hydrogen Nitrogen Oxygen Phosphorus Sulfur
What is the body composed of?
Water
Protein
Minerals
Fat
Define hard water.
+ concentration calcium and magnesium
Define soft water.
+ concentration of sodium
Name the three dispersion types.
- Solution
- Colloidal
- Coarse
What decreases microorganisms?
Food preservation
Name the 4 types of carbs.
Monosaccharides
Disaccharides
Polysaccharides
Oligosaccharides
Why is high-fructose corn syrup everywhere?
Cheaper than sugar
What are oligosaccharides used for?
Fat replacement & bulking agent
What is a digestible plant polysaccharide?
Starch
What is a digestible animal polysaccharide?
Glycogen
What is an undigestible polysaccharide?
Fiber
____ is solid at room T, while ____ is liquid.
Fats, oils (generally)
What are triglycerides made of?
Three fatty acids
What are the lengths of fatty acids determined by?
The amount of carbon
How do we know if a fatty acid is saturated?
Saturation = no double bond
Phospholipids are ____ soluble. They are used as _____.
water, emulsifiers
What can plant sterols lower the risk of?
Heart disease
What does protein contain that fat and carbs don’t?
Nitrogen
What is a complete protein?
A protein that contains all the essential amino acids.
Name some of the functions of proteins.
Hydration, denaturation, buffering, browning, enzymatic reactions
Are vitamins organic?
Yes
Are minerals organic?
No
Can vitamins be destroyed by heat, light, or oxygen?
Yes
Can minerals be destroyed by heat, light, or oxygen?
No
Name some of the nonnutritive food component roles.
To improve appeal, extend storage life, max performance, protect nutrient value
What are pentoses? Give examples.
5-C atom monosaccharides
- Ribose and arabinose
Where are riboses found?
Nucleosides and vitamin B2
Where are arabinoses found?
Part of the structure of plants
What is glucose called when it is refined?
Dextrose
What are oligosaccharides used for in commercial foods?
Bulking agents and fat replacers
Where are fructo-oligosaccharides found? What are they used for?
- Fruits and veg
- Prebiotics
- Food for bacteria in the intestine
What are the two types of oligosaccharides that produce gas during digestion? What are they found in?
Raffinose and stachyose
- Found in dried beans
What is glycogen turned into during slaughter?
Lactic acid
What are the three most common fibres? What are less common ones?
Cellulose, Hemicellulose, Pectic substances
- Vegetable gums, inulin, lignin
Fats are usually solid at room temperature, and oils are liquid. What are the three exceptions?
Coconut, palm, fish oils
Which lipid is water soluble?
Acetic acid
The body can manufacture most of the carbs and lipids needed for survival, but can only synthesize ___% of proteins.
50
Name some types of food additives.
Preservatives, sweeteners, colour additives, flavours and spices, flavour enhancers, fat replacers, nutrients, emulsifiers, stabilizers, thickeners, binders, leavening agents
Compare enriched vs. fortified foods.
Enriched: replace the nutrients lost during processing
Fortified: adding nutrients that were not present in the original food
